This Shrimp and Vegetable Stir Fry is a delicious, quick dinner that’s really easy to make. In this recipe, large shrimp are cooked with mixed vegetables in a homemade stir fry sauce.
Course Main Course
Keyword shrimp stir fry
Prep Time 20minutes
Cook Time 10minutes
Total Time 30minutes
¼cupReduced Sodium Soy Sauce
2Large Garlic Clovesgrated or minced
1teaspoonGinger Powderuse fresh if you have it on hand (grated or minced)
Pinchof Crushed Red Pepperleave it out if you don’t like spicy
1poundShrimppeeled and deveined
10-12ouncesFrozen or Fresh Mixed Vegetablesif using fresh get the steam in the bag variety
Prepare the stir fry sauce
Add the water and cornstarch to a jar, or a medium bowl. Use a fork or a small whisk to stir the mixture until the cornstarch dissolves.
Add the soy sauce, hoisin sauce, brown sugar, garlic, ginger and crushed red pepper (if using).
Stir the stir fry sauce vigorously until well combined.
If you are not using the sauce right away make sure to give it a good stir right before adding it in. The corn starch will settle at the bottom.
Prepare the Shrimp
Clean and peel the shrimp. If using frozen shrimp, defrost by placing them in a large colander and run them under cold water while peeling.
Pat the shrimp dry with a paper towel, then season them with ½ teaspoon of salt.
Prepare the vegetables
If you are using fresh vegetables get the steam-in the-bag variety. Cook them just enough to get them going, half the recommended time on the package should do it.
If you are using frozen vegetables, cook them for a bit less than half the recommended time on the package. We just want to defrost them.
Drain the vegetables completely (if necessary). Open the bag and pour them into a bowl, until ready to use.
Make the shrimp and vegetable stir fry
Heat the canola oil in a large non-stick skillet or wok over medium-high heat. When the oil is hot, add the shrimp.
Cook the shrimp for 2 minutes. They will just be starting to turn pink, stirring constantly.
Add the vegetables and the prepared stir fry sauce to the skillet. As soon as the sauce starts boiling, lower the heat to medium-low.
Cook the shrimp and vegetables for 4-5 minutes, or until the shrimp are cooked through, the sauce thickens and the vegetables are crisp-tender, stirring frequently.
Taste the stir fry and add salt, if needed. As a reference we didn’t need any additional salt for our dish.
Serve the shrimp and vegetable stir fry with white rice or noodles.
Use very little salt in this recipe since the soy sauce and hoisin sauce both contain a good amount of salt already. You can always add it in at the end if needed.This recipe takes less than 10 minutes from start to finish. If you are serving the shrimp with white rice or noodles make sure to get them going before starting the stir fry.